Wednesday, March 26, 2008

Miso Hungry Mushroom Soup - 2 pts

I spent last night with a friend who made me a fantastic mushroom soup. You're probably thinking of the reconstituted Campbell's variety that was so prevalent in mid-century cooking, but it's not that nasty stuff. Now in all fairness, I refuse to try it, so it could taste good, but the idea is a total turn-off. This recipe is just as easy, a hundred times fresher, and only 2 points for a huge bowl of the stuff. You won't regret this.

The proportions here aren't terribly important, just make it to taste. Does the pound of mushrooms seem a bit much? Use fewer. Don't like onion? Leave it out. You can easily add veggies to this, but the mushroom, garlic, onion and scallions are the "true" miso ingredients (at least according to the bowls I have at Americanized Asian restaurants). I suggested putting a dash of fish sauce in there for a bit of Asian authenticity, but sometimes I leave it out of recipes just because I don't want my pantry to smell like fermented fish for the next week, so I can imagine that would deter some people from putting it in there at all.

Heat up the olive oil in a large pot (it has to hold about 2 quarts of broth alone, let that be a guide). Slice your mushrooms, press your garlic, and slice your onion into thin little rings and strings, then toss them in and sautee for a bit. Once the onion is starting to get translucent, add in your broth.

Now this part is important: first, give it a little taste. Next, add the soy sauce, one tablespoon at a time, until the proportions are to your liking (and the fish sauce too, if that's your thing). NOW you can bring the pot to a light boil. Keep an eye on it, and when your mushrooms are done, your soup is done.

Slice the scallions into those little scallion rings and sprinkle into the soup. Serve and enjoy!